Ingredients

3 red potatoes, peeled and cut into bite-sized cubes
1/2 teaspoon kosher salt plus 1 tablespoon for boiling the potatoes
2 1/2 cups LACTAID Whole Milk
2 bacons strips, finely chopped
2 tablespoons olive oil
1 yellow onion, finely chopped
2 carrots,

Cooking Instructions

Bring a large pot of water to a boil. Add the potatoes and 1 tablespoon of salt and cook until the potatoes are tender, about 15 minutes. Drain and set aside.
While the potatoes cook, make the chowder. Pour the milk into a microwave-safe measuring cup and heat in 30-second increments until warm, about 1 1/2 minutes. Set aside.
Place the bacon in a soup pot over medium heat and cook until the bacon is crisp and browned, stirring often, 4 to 6 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
Add the olive oil to the bacon fat. Then add the onions, carrots, celery, pepper and remaining salt to the pot. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the thyme and flour and cook, while stirring, for 2 minutes. Pour in the chicken broth, being sure to scrape up any bits from the bottom of the pot, and then pour in the LACTAID Milk. Bring to a simmer over medium-high heat, add the boiled potatoes, clams (and liquid), and cook until the potatoes and clams are warmed through, 2 to 3 minutes. Turn off the heat and serve.
 
 
 "For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)